Baked Potato Soup

I got this recipe out of the Rachel Ray cookbook my cousin, Jill, got us for Christmas !
You can find the original recipe here.
Here's how I did mine ...

10 slices bacon, chopped
2 big leeks, chopped
4 cloves garlic, chopped
8 sprigs fresh thyme, removed from stems
1 tablespoon paprika, plus additional for garnish
Salt and freshly ground black pepper
2 kgs potatoes, peeled and chopped
6 cups chicken stock

Shredded sharp cheddar cheese
Shredded Parmigiano-Reggiano
Spring Onions, for garnish

Cook bacon until golden brown. Remove to a paper towel-lined plate and reserve.

Cook leeks and garlic in the bacon fat until tender, about 4-5 minutes. Add in the thyme, paprika, some salt and freshly ground black pepper. Add potatoes and stock to the pot and boil til the potatoes are cooked through, about 8-10 minutes. When the potatoes are tender, puree the soup in a food processor. I had to do this in about 5 batches as this makes a LOT of soup !

Serve the soup in a bowl or mug topped with some of the two cheeses, reserved bacon, and a sprinkling of spring onions.

We used sour cream tonight but we won't again.

** Tomorrow when I have the leftovers for lunch, I'm going to put chopped avocado on top !!

PS ... I served this soup with Roasted Cauliflower and Brocolli !